This creamy winter soup is taken to new levels with the simple addition of rich white truffle oil. This recipe was created by chef Chris MacDonald and was first featured on House & Home TV 2004.
1/2 lb. celery root, peeled and finely sliced
2 lb. Jerusalem artichokes, peeled
2 large cooking onions, finely chopped
2 tbsp butter
6 cups homemade fresh chicken stock
Salt, white pepper and lemon juice to taste
1 cup whipped cream
Chopped Italian parsley
White truffle oil (optional)
Step 1: Finely slice artichokes and place in a bowl of cold water to prevent blackening. In a large saucepan, melt butter over medium heat.
Step 2: Gently sauté the celery root and onions until soft. Add drained Jerusalem artichokes and the chicken stock. Simmer for 20 minutes until tender.
Step 3: Remove from heat; allow to cool slightly and transfer to a blender, working in batches.
Step 4: Purée until smooth and pass through a fine sieve.
Step 5: Return soup to saucepan, reheat over medium heat, and season with salt, pepper and a few drops of lemon juice to taste.
Step 6: Right before serving stir in the whipped cream. Serve in wide preheated soup bowls garnished with parsley and a drizzle of truffle oil.